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<p>Trehalulose, a rare disaccharide absent in <i>Apis mellifera</i> honey, has emerged as a distinctive biochemical marker of Indonesian stingless bee honey; however, its stability and consistency under processing and storage conditions remain underexplored. In this study, raw and dehumidified stingless bee honey (<i>Trigona</i> sp.) were analyzed using HPLC-RID to quantify trehalulose and evaluate quality parameters including color, acidity, and moisture after storage at − 20&#xa0;°C, 4&#xa0;°C, 25&#xa0;°C, and 35&#xa0;°C for eight weeks. Trehalulose concentrations varied geographically (0.00–40.22&#xa0;g/100&#xa0;g) but were generally present across most regions, confirming its diagnostic value as a qualitative authenticity marker. Dehumidification increased trehalulose levels from 40.22 to 47.56&#xa0;g/100&#xa0;g by reducing moisture below 20%. During storage, trehalulose decreased more rapidly in raw honey (40% to 29% at 35&#xa0;°C) than in dehumidified samples (49% to 38%). Although high-temperature storage darkened honey due to Maillard reactions, dehumidification combined with cold storage most effectively preserved trehalulose, controlled acidity, and extended product stability.</p>

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Trehalulose serves as a distinctive marker for Indonesian stingless bee honey under raw and dehumidified conditions

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年3月18日

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  • Muhamad Sahlan,
  • Christina Amelia,
  • Naufal Baariq,
  • Muhamad Saeful Anwar,
  • Ida Kinasih,
  • Made Tri Ari Penia Kresnowati,
  • Ramadhani Eka Putra,
  • Yudha Gusti Wibowo,
  • Ming-Chen Wu,
  • Masafumi Yohda

摘要

Trehalulose, a rare disaccharide absent in Apis mellifera honey, has emerged as a distinctive biochemical marker of Indonesian stingless bee honey; however, its stability and consistency under processing and storage conditions remain underexplored. In this study, raw and dehumidified stingless bee honey (Trigona sp.) were analyzed using HPLC-RID to quantify trehalulose and evaluate quality parameters including color, acidity, and moisture after storage at − 20 °C, 4 °C, 25 °C, and 35 °C for eight weeks. Trehalulose concentrations varied geographically (0.00–40.22 g/100 g) but were generally present across most regions, confirming its diagnostic value as a qualitative authenticity marker. Dehumidification increased trehalulose levels from 40.22 to 47.56 g/100 g by reducing moisture below 20%. During storage, trehalulose decreased more rapidly in raw honey (40% to 29% at 35 °C) than in dehumidified samples (49% to 38%). Although high-temperature storage darkened honey due to Maillard reactions, dehumidification combined with cold storage most effectively preserved trehalulose, controlled acidity, and extended product stability.